"We served this back at Blue Water Grill. Half-Chinese and half-Japanese - the black bean gives it a nice kick, but it's still quite light, more like a dressing." - Neil Perry
- 2 kg large black mussels, scrubbed and beards removed
- To serve: coriander sprigs, green onion cut into julienne and steamed rice
Black bean and chilli sauce
- 1 tbsp vegetable oil
- 6 cm piece of ginger, cut into julienne
- ½ Spanish onion, finely chopped
- 1 tbsp hot bean (chilli bean) paste (see note)
- 60 gm fermented black beans (see note)
- 200 ml sake
- 100 ml mirin
- 50 ml rice wine vinegar
- 2½ tsp sesame oil
- 1For black bean and chilli sauce, heat vegetable oil in a wok over high heat until smoking, add ginger and onion and cook for 1 minute. Add bean paste and black beans and stir to combine. Add sake, mirin and vinegar and simmer over low heat for 15-20 minutes or until reduced by one-third, then add sesame oil.
- 2Transfer half the sauce into a large saucepan and bring to the boil. Add mussels and cook, covered, for 3-5 minutes or until mussels just open. Stir in remaining sauce.
- 3Transfer to bowls, scatter over coriander and green onion and serve with rice.
Note Rockpool uses Yeo's Hot Bean Paste, available from Asian grocers, along with fermented black beans.